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Le Cordon Bleu dessert techniques : [with over 150 recipes from the world's most famous culinary institute] / Laurent Duchene & Bridget Jones

By: Contributor(s): Publisher: London : Carroll & Brown Publishers, 2002Description: 224 pages : colour illustrations ; 28 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 1903258480
Other title:
  • Dessert techniques
  • Desserts : with over 150 delicious recipes from the world's most famous culinary institute
Subject(s): DDC classification:
  • 641.86 DUC
Contents:
Fruit desserts. Iced desserts. Custards, creams & whips. Souffles, mousses & meringues. Soft cheese desserts. Batters & omelettes. Basic techniques. Cakes & gateaux. Pasteries. Grains. Petits fours. Finishing touches.
Holdings
Cover image Item type Current library Home library Collection Shelving location Shelf location Call number Materials specified Vol info Copy number Status Notes Date due Barcode Item holds Item hold queue priority Course reserves
Main Collection Taylor's Library-TU 641.86 DUC 2005 (Browse shelf(Opens below)) 1 Available SCAFS,70003,03,CL
Main Collection Taylor's Library-TU

Floor 4, Shelf 21 , Side 1, TierNo 2, BayNo 7

 641.86 DUC (Browse shelf(Opens below)) 1 Available SCAFS,30003,03,CL 5000109052

"Previously published as Le Cordon Bleu Dessert Techniques by Cassell 1999" - T.p. verso.

Fruit desserts. Iced desserts. Custards, creams & whips. Souffles, mousses & meringues. Soft cheese desserts. Batters & omelettes. Basic techniques. Cakes & gateaux. Pasteries. Grains. Petits fours. Finishing touches.